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Ingredients

½ pound beef top sirloin steak 2 tablespoons soy sauce 1 tablespoon sesame oil 2 teaspoons honey 2 teaspoons dry sherry 4 cups hot cooked rice 2 teaspoons vegetable oil 1 carrot, thinly sliced 1 ½ cups bean sprouts ½ cup peeled and matchstick-cut daikon radish ¼ teaspoon salt ground black pepper to taste ⅛ teaspoon cayenne pepper, or to taste 1 cup fresh spinach

Nutrition Info

363.2 calories carbohydrate: 52.5 g cholesterol: 24.5 mg fat: 9.5 g fiber: 2 g protein: 15.8 g saturatedFat: 2.2 g servingSize: - sodium: 654.5 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Cut steak across the grain into slices about 2 inches long and 1/4-inch wide. Stack the slices and cut lengthwise into 1/4-inch strips.
Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes.
Heat a nonstick wok over high heat. Add the beef and marinade, cook and stir until beef is slightly browned, about 2 minutes.
Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm.
Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute. Divide vegetable mixture over the beef and rice.

4 servings

This bibimbap is a Korean veggie beef rice bowl with slightly sweet beef - crisp and flavorful!